4.7 Article

κ-Carrageenan/poly(vinyl alcohol) functionalized films with gallic acid and stabilized with metallic ions

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DOI: 10.1016/j.ijbiomac.2023.127087

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Antioxidant; Antimicrobial; Principal component analysis

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This study proposes a method for preparing functional films using commercial kappa-carrageenan, poly(vinyl alcohol), and gallic acid. The films exhibit suitable mechanical properties and antimicrobial action, making them potential candidates for food coatings.
Given the environmental issues caused by the extensive use of conventional petroleum-based packaging, this work proposes functional films based on commercial kappa-carrageenan (kappa c), poly(vinyl alcohol) (PVA), and gallic acid (GA) prepared by the casting method. Metallic ions in the kappa c composition stabilized the films, supporting processability and suitable mechanical properties. However, the incorporated GA amount (6.25 and 10 wt%) in the films created from an aqueous kappa c solution at 3.0 % wt/v (kappa c3) prevented crystalline domains in the resulting materials. The kappa c3/GA6.25 and kappa c3/GA10 films had less tensile strength (8.50 +/- 0.61 and 10.28 +/- 0.65 MPa) and high elongation at break (2.36 +/- 0.16 and 1.19 +/- 0.17 %) compared to the other samples, respectively. Low kappa c contents (kappa c2.5/GA6.25 and kappa c2.5/GA10) promoted stiff films and less permeability to water vapor (5.36 +/- 0.51 and 3.76 +/- 0.02 [x10- 12 g(Pa x m x s)-1], respectively. The kappa c/GA weight ratio also influenced the film wettability, indicating water contact angles (WCAs) between 55 and 74 degrees. The surface wettability implies a low oil permeability and high water swelling capacity of up to 1600 %. The kappa c/GA also played an essential role in the film's antimicrobial action against Staphylococcus aureus and Escherichia coli. Thus, the kappa c3/GA10 film showed suitable physical, chemical, and biological properties, having the potential to be applied as food coatings.

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